Enzymatic interesterification of palm stearin and sunflower seed oil to preparate zero trans fatty acid spreads was studied. Factors such as speed of stirring, temperature, enzyme dosage and reaction time were investigated to evaluate their influence on the interesterification. At the same time, the melting point, crystallization behavior like the crystal form and crystallization rate of the sample before and after the reaction were conducted. The optimal reaction conditions were determined as follows; stirring speed 200 r/min, lipase load 6% , temperature 701, time 3 h. The melting point of the product of the interesterification decreased significantly, and its crystal form was β', and the crystallization rate of the product was slow compared with the mixture of substrate.%利用固定化脂肪酶催化棕榈油硬脂和葵花籽油进行酯交换反应,制备零反式脂肪酸涂抹脂基料油.考察了不同搅拌速度、反应温度、酶加量和反应时间对酯交换反应的影响,并对反应前后油脂的熔点、晶型和结晶速率等结晶行为进行了分析和比较.结果表明:搅拌速度200 r/min,酶加量6％,在70℃下反应3h为最优的酯交换条件.酯交换产物的熔点大幅下降,晶型主要以β'晶型为主,结晶速率变慢.
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